Oct 12, 2011

Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish. Serve over Jasmine rice (not included in nutritional info) to soak up the sauce and you have a complete dinner!

If you love Thai food as much as I do, you'll love this quick and easy dish, perfect for a busy weeknight! A lot of Thai dishes are hard to make at home if you don't have access to a good Asian market, but luckily with the popularity of Thai cuisine, company's like Thai Kitchen have made a lot of the ingredients available in your local supermarket. You can adjust the heat to your liking by adding more or less green curry paste, if you prefer you can use cilantro in place of the basil. Enjoy!!

92 comments
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Thai green curry is one of my favorite dishes! I've never tried it with shrimp because I'm not a huge seafood fan, but I really need to get over that. It looks like this recipe will help me in doing that. Thank you so much for posting this! :)

Fish sauce is a slightly flavoured way of salting food. You can use oyster sauce (if you can find it, but not fish sauce), and *in a pinch* you could experiment with soy sauce (though I'd suggest you not use a 1:1 replacement).

Gina: one thing I've read in many places about making a good Thai curry is that you need to "cook" the curry paste -- either in boiling coconut milk or alone in oil to bring out the aromas (the recipes usually say "until very aromatic"). Do you find that your recipe here, while omitting that step, still has the flavour you've come to expect from a Thai curry?

I'd suggest adding a lime leaf (available at Asian grocers) to the coconut milk and simmering the sauce a few minutes. This incorporates the sour element and imparts a ton of flavour into the curry. And right before serving, add a squeeze of lime to ensure a balance of sour, salty, sweet and spicy that Thai food is known for.

My husband and I had this tonight on rice with a big salad on the side--I loved it!-so satisfying for only three points+--I added more spice and basil because I know we are spicey people--next week trying the red curry with celentro (spelling?)and subing chicken--I like the idea of pita or tortila chips instead of the rice tooThanks,AnotherSue

Hi, just wondering why this would be 3 points plus and why the other coconut curry (which is the same except for it being cilantro instead of basil and red curry instead of green curry) when the other is 4 points plus?

When you say Basil do you mean Thai basil? They have totally different flavours, Thai basil has an almost aniseed flavour that adds to the authentic ity of the dish. Coriander is also a fantastic addition to green curry, as is Kaffir Lime leaves and juice.You can also freeze any extra coconut milk for later use! :)

I just made this for DBF and me. I added peas to get a veggie serving in and to beef it up a bit more. I'd never had green curry before and really enjoyed it. DBF, who's a huge fan of curry, absolutely loved it. According to him, it's better than the green curry at our favorite Thai place (which he loves)!!!!

So quick and easy. This is definitely going in the go-to dinner file.

And, then, a huge thanks to you, Gina, for all of your recipes. DBF used to do all of the cooking but a change in schedules has put dinner duty on me. He just told me, "You're good at this dinner thing." It's all thanks to your DELICIOUS and healthy recipes!

The taste of the curry does indeed come out when it is sauteed with the white part of the scallions, then it really did get enhanced when simmered with the coconut milk. I added a little more green curry paste and garlic to our taste along with an extra dash of curry powder in the end. I served it with jasmine rice, green peas and Nan bread. Thank you for such a wonderful low point meal. Delicious!

This recipe is awesome - delicious, super fast and easy and very low in points. I have already made it 3 times. It will definitely be a staple in our house!! An extra 1/2 Tbsp of the green curry is perfect for us. Gina, you are amazing - thank God for you cause I never come up with these ideas on my own!

I just made this recipe and it was WONDERFUL! Thai food is our favorite but I always thought it was difficult to make. This recipe was easy to prepare and I found all of the ingredients at my local grocery store. I'm so happy I found this site and will definitely be making more of your recipes. Thank you!

Hi Gina! Thank you for all the lovely recipes. I have made 6 of your recipes since 1/1 and am so thankful to have you on my "team". I am sharing your recipes with friends and co-workers as well. Is it possible to use penang curry paste instead of green in this recipe?

Made this tonight and loved it! Only thing I added was fresh, thinly sliced jalapeño because we like it spicy! Made the coconut brown rice too and steamed Asian veggies. Love the site and real food recipes!

Such a hit with my entire family last night!!! We had guests who eat Thai food all the time, and they loved it and said it tasted totally authentic- only chang eI made was using cilantro for the basil. I served it with coconut rice, and it was seriously so delicious!!! I LOVE your site! Thanks so much!

This recipe was awesome. I've never had curry before, but I omitted the fish sauce since I didn't have it on hand -- probably would have added a new dimension to it, but it was still wonderful without.

I love Thai food and am sure I've eaten fish sauce before but the last time I tried to cook with fish sauce I couldn't get over the nasty smell and the dish was terrible. Is there a particular brand that is best to use ?

This was one of the tastiest recipes I've made EVER and the bonus is that it's quite "light" in terms of calories and fat which fits into my current healthy living push. Wow...i can't say enough good things about this. THANK YOU...your recipes are amazing I've tried several recently and not a bad one in the bunch.

Your recipes never fail me, Gina! I added quartered, sliced zucchini (just before I put in the shrimp) and chunks of pineapple (with the coconut milk) and it was fabulous. Very filling with the added veg and so tasty!

I made this a few weeks ago. The flavors were great. Liked it so much that I made it again for Mother's Day. Everyone loved this dish. Mom even requested to keep my copy of the recipe for her collection.

I've just found your website and love it! I made this for dinner over the weekend and my husband and I loved it! We both like big flavors. I enjoy cooking but needed help making healthier meals. This one will be a repeat recipe!

I have made this several times, and the only things I change are that I use brown rice and I also add broccoli. This is a marvelous dish, and so EASY! I am intimidated by Asian dishes, but even I can make this one successfully. Now if only you can come up with a low point paella recipe!!! This one is a WINNER!!!

Wow!! Thai green curry is one of my favourite meals, but I've never been able to pull it off myself. This recipe was amazing. I also love how fast this meal is! I doubled the recipe so that I could use the whole can of coconut milk. I only used 1 tbsp of green curry paste as I was a bit hesitant about the heat (my husband and kids are not fans of spicy), but will increase it a bit next time. I did add sliced red and orange peppers at the same time as the shrimp and garlic, they were cooked perfectly. I also added a big squeeze of lime juice which made a good difference. And my second helping (teehee!) was a lot more flavourful then my first, the flavours had time to meld. I'm sure it would be amazing the next day, but I won't find out tomorrow as there isn't a drop left.

I love this recipe and have made something simular for years. The addition of red and orange peppers (or yellow) is a nice touch. If you don't double the recipe; we like leftovers; try making a smoothie with the rest of the lite coconut milk, protein powder and pineapple for breakfast...yum! We also use cilantro when Thai basil is unavailable and a pinch of splenda and lime juice. Thanks Gina! Making Asian meatballs and Greek meatballs for New Years.Tried both and loved them!

You can simply use the whole can of coconut milk so long as you increase the amount of green curry paste. Adding lime zest or a couple of kaffir lime leaves improves the flavor. And for the vegetarian version, consider adding half a cup each of drained straw mushrooms and julienned bamboo shoots.